NASA and Danish researchers have conducted an experiment to create miso paste simultaneously on Earth and aboard the International Space Station, revealing that microgravity affects its flavor profile. The fermented soybean paste was found to taste nuttier and more roasted in space compared to its terrestrial counterparts.
Miso is a traditional Japanese ingredient made from steamed soybeans, salt, grains, and kōji (a fungus). In their experiment, researchers prepared three batches of miso starter and sent them to different locations: Cambridge, Massachusetts; Copenhagen; and low-Earth orbit aboard the ISS. The space batch fermented for 30 days in a specially designed box that monitored temperature, humidity, pressure, light, and radiation.
When analyzed, the space miso contained unique microbe populations, including higher levels of Staphylococcus epidermidis and Bacillus velezensis. These microbes likely thrived due to the warmer temperatures on the ISS. The flavor profile of the three miso pastes was similar, except for the space miso, which exhibited nuttier and roasted flavors.
The researchers suggest that these differences may be attributed to pyrazine compounds emerging from higher ISS temperatures, accelerating fermentation. The study highlights how environmental tweaks can alter life’s organization and could impact astronaut well-being, performance, and culinary experiences in space exploration.
Source: https://www.sciencealert.com/fermenting-miso-in-space-gives-it-a-unique-flavor-study-finds